3 c. bite-sized chicken, cooked
1/2 c. onion, chopped
1 c. celery, chopped
2 tbsp. butter
2 cans cream of mushroom soup
1 c. milk
2 (4 oz.) cans mushrooms, drained
1/2 c. cashews, chopped
2 c. chow mein noodles

Saute onion and celery in butter until tender crisp. Mix all ingredients together reserving a few nuts and noodles for the top. Put in lightly greased 2 1/2 quart casserole. Sprinkle nuts and noodles on top. Bake covered 40 minutes at 350 degrees. (Increase baking time 10 minutes, if refrigerated). Uncover the last 15 minutes of cooking time. Can be prepared ahead and refrigerated but wait to sprinkle nuts and noodles until ready to bake. Serves 6 to 8.